Chicken Lasagna III

Cream of mushroom soup and cream of chicken soup meld with onions, cottage cheese, zingy sour cream, Parmesan, seasonings and chicken to make delicious layers for this delectable baked lasagna. Colby and mozzarella cheeses are tucked in for fun.

• Calories: 679 Calories

Ingredients

• 1 cup chopped onion
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 2 cups shredded Colby cheese
• ½ teaspoon dried oregano
• ½ teaspoon dried basil
• ¼ teaspoon poultry seasoning
• ¾ cup grated Parmesan cheese
• 9 lasagna noodles
• 1 (8 ounce) container cottage cheese
• 4 cups chopped, cooked chicken meat
• ½ (8 ounce) container sour cream
• ⅓ cup sliced black olives (Optional)
• 2 ½ cups shredded mozzarella cheese

Recipe Instructions

Step 1

Cook pasta in a large pot of boiling salted water until al dente. Drain.

Step 2

In a large bowl, mix together cream of mushroom soup, cream of chicken soup, chopped onions, cottage cheese, sour cream, poultry seasoning, oregano, basil, grated Parmesan cheese, and chicken. If desired, add olives.

Step 3

In a 9x13 inch casserole dish, layer 3 lasagna noodles, half of the chicken sauce, grated Colby cheese, 3 lasagna noodles, remaining chicken sauce, 3 lasagna noodles, and finally grated mozzarella cheese. Cover with aluminum foil.

Step 4

Bake in a preheated 350 degree F (175 degrees C) oven for 40 minutes. Remove foil, and continue baking for 10 minutes. Let stand 10 minutes before serving.